Purple cauliflower to dip with légumaise truffle and Vene Cress, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • Small purple cauliflower
  • 150 gr Bio Légumaise Périgord - mushrooms with truffle
  • Vene Cress



  • Cut the cauliflower into beautiful florets

To finish off:

  • Place a pot of Légumaise on a large plate. The raw cauliflower florets go around this.
  • Finish with some Vene Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 10 minutes
Techniques: emulsion, raw
Plate: Wild Moon big colored plate
Recommended drink: White wine, Chardonnay, Winery Valke Vleug, Scheldeland, Belgium

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Frank Fol – The Vegetables Chef®


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